scallops
- 6 Disco scallops in the half shell
Grilled Disco scallops with garlic butter
Mitch Tonks
25th February 2026
Grilled Disco scallops with garlic butter
30 min
Mitch Tonks, founder and CEO of Rockfish and chef director of The Seahorse, shares his simple yet flavour-packed recipe for grilled scallops with garlic butter.
Cooked shell-side down over the barbecue, these Disco scallops are topped with a rich anchovy, parsley and garlic butter that melts into the shell as they cook.
Finished with a splash of white wine and a squeeze of lemon, this BBQ scallops recipe delivers sweet, smoky seafood with bold savoury depth. Ready in minutes, it’s an ideal summer starter or live-fire seafood dish.
Ingredients
garlic butter
- 2 cloves of garlic
- good handful of fresh flat leaf parsley#
- 2 anchovy fillets
- splash of Tabasco
- butter
Method
garlic butter
Bring a pan of water to the boil and blanch the parsley and then wring dry.
In a food processor blitz the garlic until fine with the parsley and anchovy, then add the butter and Tabasco until amalgamated. Chill ready for use
scallops
To cook the scallops, put them over the barbecue shellside down add a splash of wine and a healthy sized knob of garlic butter.
Allow to cook for 4-5 minutes, finish with a squeeze of lemon and eat the scallops straight from the shell.
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